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Gordon Ramsay’s Eggs Benedict Recipe

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★★★★★

4.8 from 147 reviews

Gordon Ramsay’s Eggs Benedict is a classic brunch favorite featuring toasted English muffins topped with crispy Canadian bacon, perfectly poached eggs, and a rich, creamy homemade hollandaise sauce finished with a hint of cayenne pepper for subtle heat.

Ingredients

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English Muffins & Bacon

  • 2 English Muffins, split and toasted
  • 4 slices Canadian Bacon, cooked until golden

Poached Eggs

  • 4 large Eggs, for poaching
  • 1 tablespoon White Vinegar, for poaching eggs

Hollandaise Sauce

  • 1/2 cup Butter, melted
  • 3 large Egg Yolks
  • 1 tablespoon Lemon Juice, freshly squeezed
  • A pinch Cayenne Pepper, for flavor
  • Salt & Pepper, to taste

Instructions

  1. Make the Hollandaise Sauce: Whisk the egg yolks and lemon juice together over simmering water, constantly stirring until the mixture thickens. Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce breaks, strain it to restore texture. Keep the hollandaise warm until serving.
  2. Toast and Prep: Toast the English muffin halves until crisp and golden. In a hot skillet, cook the Canadian bacon slices on both sides until they develop a golden, slightly browned crust.
  3. Poach the Eggs: Bring a pot of water to a gentle simmer and add the white vinegar. Create a gentle whirlpool by swirling the water, then carefully slide the eggs in one at a time. Poach the eggs for about 3 minutes until the whites are set but yolks remain runny. Remove the eggs with a slotted spoon and drain well on a paper towel.
  4. Assemble Your Eggs Benedict: On each toasted muffin half, layer a slice of Canadian bacon and a poached egg. Generously spoon the warm hollandaise sauce over the top and garnish with a pinch of cayenne pepper or fresh herbs if desired. Serve immediately for best taste.

Notes

  • Use fresh eggs for best poaching results.
  • Maintain a gentle simmer when poaching to ensure tender whites.
  • If the hollandaise sauce starts to separate, whisk in a teaspoon of warm water to help re-emulsify.
  • Optionally, garnish with chopped chives or parsley for extra freshness.
  • Serve immediately as hollandaise sauce can thicken as it cools.

Keywords: Eggs Benedict, Hollandaise Sauce, Poached Eggs, Canadian Bacon, Brunch Recipe, Gordon Ramsay

Find it online: https://bitesizedbenny.com/gordon-ramsays-eggs-benedict-recipe/